Spice up your dinner repertoire with this tasty one pot meal – Aloo Gobi, or my version of it anyway. I love vegetable based Indian curries, and this one is so versatile. Enjoy this easy Cauliflower & Potato Curry with some naan bread or rice as a main meal, or serve it as a side with some grilled chicken or meat.
I was inspired to make it after watching a new BBC family cooking show on Netflix – The Big Family Cooking Showdown, where it was made in a vegetarian challenge. It looked delicious, and luckily enough I happened to have most of the ingredients at hand – how often does that happen.
Lately I’ve really been trying to use up what I have in my pantry, so I made up my own mix of spices from what was in my drawer. Not 100% authentic as I’ve made this recipe up myself with whatever I had on hand, but tasty all the same.
The spice profile is fairly mild so it’s a perfect family meal – my kiddo loved it! Of course you can adjust any spices to your taste (or use what you have on hand). There’s really no chili in this so you don’t have to worry if you’re a bit shy with the ‘hot stuff’. Of course if you’d like it spicy, go ahead and add a chili or two.
I’ve noticed there are lots of styles of Aloo Gobi, some are dry and roasted, others very saucy, I’m sure everyone has their own family recipe. This one has a tomato base, but the liquid is cooked off so it’s a drier curry. That’s how I like it.
Serve with naan bread or rice, and any other sides like a cucumber salad and raita. Tastes even better the next day, Nutritional information is an estimate only and may vary depending on ingredients used.
Nutrition Information: Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 370Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 112mgCarbohydrates: 55gFiber: 8gSugar: 6gProtein: 8g
Serve with naan bread or rice, and any other sides like a cucumber salad and raita. Tastes even better the next day,
Nutritional information is an estimate only and may vary depending on ingredients used.
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